HOW TO BAKE A BIG APPLE PIE IN A 9X13 PAN

October 10, 2016

To make a lot more pie a lot more easily, skip the round pie tin and go for your old faithful 9×13 rectangle baking dish. Yes, even for a pie! (The below picture is only half of the pan, and still more than a typical pie dish.) I also personally prefer more crust compared to filling in pies and this recipe has the perfect ratio.

Sitting on home on a fall day, making apple pie? Come on. It is just the best.

how-to-bake-a-big-apple-pie-in-a-9x13-panHOW TO BAKE A BIG APPLE PIE IN A 9X13 PAN
Serves 10 to 12

2 and 2/3 cups flour
1/2 teaspoon salt
1/2 cup sugar and 2 tablespoons sugar, divided
1 cup butter, cubed
1/2 cup cold water
6 Granny Smith Apples, peeled and chopped into 1/2 inch pieces
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1 tablespoon turbinado sugar
2 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Pulse together flour, salt, and 1/2 cup sugar in a food processor. Add cubed butter and pulse until a crumbly dough forms. Pour in cold water and pulse until evenly mixed. Turn dough out onto a floured surface and knead a few times. Divide dough into two balls and place in a bowl. Cover and chill in refrigerator for 1 hour.

Preheat oven to 350 degrees. In a large bowl stir together apples, 2 tablespoons sugar, brown sugar, cinnamon, and nutmeg. Roll one ball of dough into a large rectangle, about 12×15 inches. Lay dough into a greased 9×13 baking dish. Pour apples on to crust and spread into an even layer. Roll out second dough ball into same shape and lay over apples. Pinch together seams of crust to seal. Whisk together 1 tablespoon water and egg and brush egg wash over crust. Sprinkle turbinado sugar on top. Bake for 50-60 minutes. Make icing by whisking together 2 tablespoons melted butter, powdered sugar, vanilla, and milk. Drizzle icing over cooled pie.

HOW TO BAKE A BIG APPLE PIE IN A 9X13 PAN
 
Author:
Ingredients
  • 2 and ⅔ cups flour
  • ½ teaspoon salt
  • ½ cup sugar and 2 tablespoons sugar, divided
  • 1 cup butter, cubed
  • ½ cup cold water
  • 6 Granny Smith Apples, peeled and chopped into ½ inch pieces
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 egg
  • 1 tablespoon turbinado sugar
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk
Instructions
  1. Pulse together flour, salt, and ½ cup sugar in a food processor. Add cubed butter and pulse until a crumbly dough forms. Pour in cold water and pulse until evenly mixed.
  2. Turn dough out onto a floured surface and knead a few times.
  3. Divide dough into two balls and place in a bowl. Cover and chill in refrigerator for 1 hour.
  4. Preheat oven to 350 degrees.
  5. In a large bowl stir together apples, 2 tablespoons sugar, brown sugar, cinnamon, and nutmeg.
  6. Roll one ball of dough into a large rectangle, about 12x15 inches. Lay dough into a greased 9x13 baking dish.
  7. Pour apples on to crust and spread into an even layer.
  8. Roll out second dough ball into same shape and lay over apples. Pinch together seams of crust to seal.
  9. Whisk together egg and 1 tablespoon water and brush egg wash over crust. Sprinkle turbinado sugar on top. Bake for 50-60 minutes.
  10. Make icing by whisking together 2 tablespoons melted butter, powdered sugar, vanilla, and milk.
  11. Drizzle icing over cooled pie.

Adapted from Lovely Little Kitchen.

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Comments

  • Jill

    I’m about to put it in the oven, The last step says the egg wash is eggs and water..should that be eggs and butter? My crust is looking pretty soggy with water.

    • Jill

      Nm I see the printable recipe is more clear!

    • Rachel Schultz

      Yes, for the egg wash whisk together 1 egg and 1 tablespoon of water. You probably won’t need all of it.

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